Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Share this post

Link to post

Share on other sites

I am by no means a baking expert, so I know many others will answer this question better. However, there are definitely vegan desserts out there... applesauce is one way vegans make their desserts, also bananas, coconut-- to add depth and to make things stick I suppose...

Vegan desserts that simply imitate rich cakes, pies, or cookies, in my opinion, just don't cut it. If your son likes fruit (and you're going to the Evanston farmer's market soon...), I would roast some, or make sorbets.... concentrate on things that can stand alone and wouldn't require lots of non-dairy substitutions.

Fritz

Share this post

Link to post

Share on other sites

There is a very palatable chocolate cake that mixes in a single pan - uses oil, no butter or other dairy, no eggs. I think there was a recent thread that included it. If no one points it up sooner, I can find a recipe at home for you. For something fancier, there are plenty of sources such as The Millenium Restaurant Cookbook (from San Francisco) - I think that is the correct name - a fancy vegan place.

Share this post

Link to post

Share on other sites

Absolutely. Two words: Crazy Cake. Makes a rich tasting, moist, fudgy chocolate cake. The one I linked to is only one of the probably hundreds of recipes for the same cake out there on the net. Of course you can just as easily bake it in round pans for a layer cake.

Share this post

Link to post

Share on other sites

That's the cake I was referring to as well - started eating it back in '74! I have a recipe for a 8"x8" size - same ingredients, slightly different proportions. Also, a carob (!!!) version with a coconut-walnut bake-on topping. Hey, it was Santa Cruz (California) style afterall!

Share this post

Link to post

Share on other sites

hhmm I would imagine that a simple chocolate glaze would work---melted chocolate with corn syrup perhaps? Pour it on for the glaze and if you need a filling, maybe let it thicken up and whip it---but make sure it's not a chocolate with butterfat added! This is just me thinking out loud, however. I've never tried this but have seen the corn syrup/chocolate glaze on epicurious.com before.

*edited to add that you could use the dreaded (by some) vegetable shortening/margarine type frosting with powdered sugar and vanilla, and thin it up with water instead of milk, like the bakeries use. Add some cocoa or melted chocolae to make it chocolate frosting, and you could even melt the margarine first to make it "fudgier". Some people really love that kind of frosting, others hate it--not sure which category you'd fall into! *

Share this post

Link to post

Share on other sites

When I made the Crazy Cake for one of my bosses (who was convinced for a few months that she was alergic to wheat, dairy and eggs), I made a simple "buttercream" using margarine. Since it was chocolate, the butter flavor wasn't as important:

1/2 cup softened margarine

4-6 oz melted and cooled semisweet chocolate

16 oz sifted powdered sugar

cream margarine and beat in about 1/4 cup of sugar. beat in chocolate, then continue to add sugar to reach spreading consistency.

Share this post

Link to post

Share on other sites

My wife made the cake for the birthday birthday and it was quite good (for chocolate cake, anyway). My mother-in-law remembered this cake, she said that people started making it during WW2 when there were egg/dairy shortages. My son ate two pieces and got cake up his nose, on his eyelids, in his ears etc.

Share this post

Link to post

Share on other sites

Similar Content

Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.

Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.

Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.

I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.

Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.

Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.

Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.

Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one

Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
Heat the oven up to 180C.
Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

Heat the oven up to 180C. Cover a baking sheet with baking paper.
Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.